Spending a cozy winter afternoon with good friends in a village near Athens, Arahova… drinking hot filter coffee, talking next to the fireplace and baking the most amazing Christmas Cookies. This is what I call happiness.
Being with friends is my favorite time and they always ask me to make or bake something for them (they complain I only do it for the blog) so I had the idea to bake something that smells like Christmas, something that is easy and tasty, something that we can bake altogether having fun (you should try this with your children or your friends-it works!). So I came up with the idea to make gingerbread cookies.
Healthy as always, very nutritious and tasty, soft, chewy and they smell like heaven. They are super easy to make (10 minutes are super enough). You will only need one bowl, some quite simple ingredients, one oven and good company to share and to have fun with. Gluten-free (no flour) and refined sugar-free (but you will need coconut sugar and molasses) and quite delicious.
This smell of spices like ginger and cinnamon are so irresistible. Is there a better cookie to accompany your coffee or tea?
These chewy gingerbread cookies are also a very good idea as a healthy snack for your kids, at home or at school. The perfect healthy Christmas treat!
So, I quit writing and start baking!
You will need:
Materials (for 20 medium cookies):
- 2 medium organic eggs
- 110gr molasses
- 100gr coconut sugar
- 200gr almond flour
- 50gr coconut flour
- 80gr coconut oil
- 2 tsp. baking powder
- 2 tsp. vanilla extract
- 3 tsp. ground ginger
- 2 tsp. ground cinnamon
- Preheat your oven to 180°C.
- In a large mixing bowl, lightly beat the eggs.
- Add the molasses, coconut oil, coconut sugar, ginger, cinnamon, and vanilla and mix well until a smooth paste forms.
- Add the almond flour, the coconut flour and the baking powder and mix well.
- In a small bowl, put some cinnamon and coconut sugar to roll in the cookies before baking them.
- Using a tablespoon, grab a part of the dough, roll it between your hands until it forms a ball and roll it in the cinnamon-sugar mix.
- In the meanwhile, prepare a baking sheet with parchment paper.
- When you finish with your cookies, place them on the baking sheet and tap them with your hands to flatten them a little bit.
- Bake them for 10-12 minutes, or until they become golden-brown. If you like them softer, bake for 1-2 minutes less, because they firm up as they sit.
- Remove from the oven and leave them to cool before serving (if you can resist).
- Store in an airtight bowl for up to 5 days.
Molecular biologist - nutritionist